We evaluated the?differences in?total polyphenol content (TPC) of?beverages prepared by?three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at?four temperatures. The?beans were roasted based on the?degree of?roasting: the?lightest roasting had a?final temperature of?204?°C (first roasting), a?slightly darker roasting had a?final temperature of?205?°C (second roasting), a?dark roasting had a?final temperature of?215?°C (third roasting) and the?darkest roasting had a?final temperature of?220?°C (fourth roasting). TPC in?the?beverage was highest for?the?Hario V60 for?all temperatures, ranging from 32.0 to?46.8?mg GAE?g–1 (gallic acid equivalent per 1?g of?ground beans). The?third roasting had the?highest TPC, ranging from 34.6 to?46.8?mg GAE?g–1 for?all methods of preparation, whereas?the?content for?the?fourth roasting ranged from 28.6 to?32.3?mg GAE?g–1. Our results indicated that?the?differences in?TPC in?the?beverage depended on the?preparation method (P??0.001) and the?degree of?roasting (P??0.001). The?most nutritional coffee was prepared using the?Hario V60 with the?third roasting.
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